Tuesday, September 9, 2008

IN THE NEWS: "It's a fishing tale that packs a wallop so strong it broke the jaw of a southeastern Arkansas teen and covered him in fish blood and guts." Read morehere.

We had our friends over the other night for dinner and they brought over a chocolate cake for dessert. Let me tell you it is hands down THE BEST CHOCOLATE CAKE I've ever had. So I asked (well, really begged) for the recipe, and now I'm sharing it. :)

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator. My daughter is allergic to nuts, so we didn't have it with the almonds, but it was still delicious without them.

About Me

USA Today bestselling and award-winning sweet romance author for Montlake Romance, and Entangled Publishing.
Loves the Red Sox and has been on a serious exercise kick. But don't hold those last two against her. :)